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Mushroom Stuffing

 Mushroom Stuffing
"I first tried this stuffing a few years ago, and it fast became our family's favorite," says Kathy Traetow of Waverly, Iowa. Her hearty corn bread mix is flavored with mushrooms and bacon.
13 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

  • 4 bacon strips, diced
  • 4 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 pound fresh mushrooms, chopped
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) corn bread stuffing
  • 1/2 cup chopped celery leaves
  • 2 tablespoons minced fresh parsley
  • 4 eggs, lightly beaten
  • 2-1/2 cups chicken broth
  • 1 tablespoon butter

Directions

  • In a large skillet, cook bacon until crisp; remove with a slotted
  • spoon to paper towel. Drain, reserving 2 tablespoons of drippings.
  • Saute celery and onion in drippings until tender. Add mushrooms,
  • sage, salt and pepper; cook and stir for 5 minutes. Remove from the
  • heat; stir in the stuffing, celery leaves, parsley and bacon.
  • Combine eggs and broth. Stir into stuffing mixture.
  • Spread in a greased 13-in. x 9-in. baking dish (dish will be full).
  • Dot with butter. Cover and bake at 350° for 30 minutes and
  • stuffing temperature reaches 165°. Uncover and bake 10 minutes

2 of 2

Mushroom Stuffing (continued)

Directions (continued)

  • longer or until lightly browned. Yield: 13 cups.
Editor's Note: Stuffing may be baked in one 16- to 18-pound turkey or three 5- to 7-pound roasting chickens.
Nutritional Facts: 1 serving (1 cup) equals 235 calories, 9 g fat (3 g saturated fat), 75 mg cholesterol, 764 mg sodium, 30 g carbohydrate, 3 g fiber, 7 g protein.